Zhovkovski soup with cabbage and cream
This soup is cooked in the western part of Ukraine. The soup is hearty and thick, with a pleasant creamy flavor. This recipe assumes cooking without meat, but if you want, you can cook the soup with meat broth. The recipe was shared with me by my friend Miroslava, for which I thank her very much!
Composition:
- fresh white cabbage - 0.5 fork
- onion - 1 piece .
- carrot - 1 piece
- millet - 0,5 tbsp.
- potatoes - 3 medium potatoes
- heavy cream - 400 ml
- vinegar - 1 tbsp.
- sunflower oil for frying
- salt, pepper - to taste
Cooking soup with cabbage and cream:
Peel the potatoes, cut into large slices and place in a saucepan. Rinse the millet and add to the potatoes. Pour all 3 liters of water and put on the fire.
Meanwhile, finely chop cabbage, chop onion and grate carrots.
Heat a little sunflower oil in a frying pan and fry the onion on low heat until transparent, without browning.
When the potatoes become soft, directly in the pan mashed potato them into mashed potatoes.
Add cabbage, carrots and bay leaf to the soup, pour in vinegar and cook until cabbage is ready. Then add cream, fried onions, salt and pepper to taste. Bring the soup to a boil and immediately turn off.
When serving, sprinkle with herbs.
Bon appetit!
